Ingredients
250g dry Paccheri pasta
400g sausages or sausage meat
2 shallots or 1 small brown onion
1 teaspoon fennel seeds
1 large lemon
1 to 2 teaspoons chili flakes
2 cloves garlic
300 ml pasta water
70g Parmesan
60ml crème fraîche or double cream
15g parsley
Instructions
1. Heat a large sauté pan over medium heat and crumble sausage into the pan. Cook until browned.
2. Add finely chopped shallots and fennel seeds, cooking until shallots soften.
3. Boil Paccheri pasta in a pot of salted water until al dente, then reserve about 500 ml of the pasta water.
4. To the sausage, add lemon zest, chili flakes, and minced garlic. Cook until garlic is soft and fragrant.
5. Squeeze in the juice of one large lemon to the sausage mixture.
6. Add the cooked pasta to the sausage mixture along with reserved pasta water.
7. Stir in crème fraîche and grated Parmesan, tossing well on low heat to coat the pasta with the sauce.
8. Season with salt and pepper to taste. Garnish with chopped fresh parsley before serving.
Notes
🍳 Use a stainless steel pan for better searing of the sausage to ensure maximum flavor.
🌶 Adjust the spice level by increasing or decreasing the amount of chili flakes according to your preference.
💧 Always reserve some pasta water to adjust the sauce’s consistency as needed before serving.
- Prep Time: 10 minutes
- Flavor Infusion: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sauté and Simmer
- Cuisine: Italian
- Diet: Meat
Nutrition
- Serving Size: 1 plate
- Calories: 580
- Sugar: 4g
- Sodium: 950mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg